Blueberry Peach Cobbler

From The Culinary Couple | Source


  • 1/2 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sherry (which we didn’t have, so we used red wine)
  • 5 cups sliced peeled peaches
  • 1 cup blueberries
  • 1/2 cup chopped pecans
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
Ingredients for Topping
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • Dash of salt
  • 1/4 cup cold butter
  • 1/4 cup milk
  • 1 egg, lightly beaten


  1. In a large saucepan, combine brown sugar, cornstarch, and nutmeg. Stir in sherry or wine until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add peaches, blueberries, pecans, butter, and lemon juice. Pour into a greased shallow 2-quart baking dish.
  2. For topping, in a small bowl, combine flour, sugar, baking powder, and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture.
  3. Bake at 400°F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm (with ice cream).